Updated: Sep 7, 2021
By Chef Rui Mota
Prep Time : 50 mins | Difficulty : Medium | Serves : 1
The carabinero, or scarlet prawn, is a big prawn, both in size and in flavour. Found in warmer Portuguese coastal waters, the carabinero's a sweet flavour and delicate texture make it highly sought for as a premium ingredient.
Soup Easy Recipe
40 ml Olive Oil
110g green pepper
6g garlic clove
300 ml tomato sauce
300 ml diced tomatoes
200 ml White Wine
1Lt carabiner broth
5g dried oregano
5g dried basil
Recipe For Prawn Soup
In a large saucepan, heat oil over medium heat.
Add onion and green pepper, cook and stir until tender.
Add carrots and garlic, cook three minutes longer.
Stir in tomato sauce, tomatoes, wine, broth and seasonings. Bring to a boil.
Reduce heat, simmer covered for 30 minutes.
Blend everything using the hand blender then pass throw a fine sieve.
If its too liquid you can thicken with a bit of roux.
Stir in carabiner (i.e. prawns). Cook covered for 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink.
Bon Appetit !
Now Enjoy Your Scarlet Prawn Soup
Thanks To Chef Rui Mota For Sharing His Recipe
About Chef Rui Mota
Famous Chef On TV
Rui Mota. A true connoisseur of molecular gastronomy, Mota’s passion and dedication to the culinary art has taken him on an exciting journey. Handling his first siphon at Heston Blumenthal’s kitchen at The Fat Duck in London, Mota learned the ropes bouncing from one Michelin star restaurant to the next: from shadowing Jordi Cruz in Barcelona’s acclaimed restaurant ABaC, Mota expanded his skill set at L’Air du Temps in Belgium alongside chef Sang-Hoon Degeimbre, and perfected his craft at one of the world’s most esteemed restaurants, El Celler de Can Roca, run by the Roca brothers, Joan, Josep and Jordi. Alongside this, Mota regularly hosts workshops, teaches classes on molecular gastronomy, collaborates with some of the most renowned brands in the industry and was invited to open a restaurant as Executive Chef – and all this before turning 26.
Born and raised in Portugal, Rui Mota’s journey towards becoming a chef began at the Escola Profissional de Tomar (EPT) as a Kitchen Technician at the tender age of 14. Having always had a taste for seasoning and food aesthetic, Mota’s zeal for culinary practices led him to pursue a Bachelor’s degree in Management and Food Production, followed by a Master’s degree in Gastronomic Sciences.
Rui Mota Achievements Invited Lecturer - ESHTE Invited Lecturer - ESTM Smartwhip Ambassador
Average day in the life of Rui Mota look like?
Because of the pandemic, my day-to-day routine is a little bit more irregular at the moment. But when I was working as an Executive Chef at Ó Conde, I would get up and go straight to the restaurant. I was in charge of the lunch and dinner service and was supervisor of the mise-en-place for the day, so I would prepare all of that. In the afternoon, during my break, I would prepare for courses, develop recipes for the menu, test new recipes – both for the bar and kitchen – and meet new suppliers to find lower prices with top quality.
At the moment, I am preparing for classes that I will be teaching at the Estoril Higher Institute for Tourism and Hotel Studies starting in September. I have been working on the manuals and brochures that students will receive, and I’m busy preparing the classes and teams, the schedule, the content, the final test and the criteria of evaluation in advance.
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